For the Mousse:
Yellow Curry Sauce
Cut the eggplant into 3 inch pieces. With an apple corer, hollow out each piece, leaving a 1/2 inch rim.
In a mixing bowl, add the togarashi, sugar and plum wine. Mix well.
Place the eggplant rings in the bowl, mixing thoroughly and set aside.
Place the prawns and remaining ingredients in a food processor and pulse on and off until the mixture is smooth. Place the mixture into a piping bag.
Remove the eggplant from the plum wine marinade and begin filling the eggplant with the prawn mousse. Place the prawn shells with tails into the top of each roll.
Take a large pot and fill it up halfway with water and cover with a bamboo steamer.
Bring the pot to a boil and allow 7 minutes of steaming for eggplant and mousse to cook.
Coat the bottom of a skillet pan with peanut oil and turn to medium heat.
Add all the ingredients except for the lemon juice, coriander and coconut cream.
Sweat the ingredients for 10-15 minutes, then add the coconut and bring to a low boil for another 15 minutes. Set aside and let cool.
Once cooled, strain and set aside.
Just before you are ready to plate, bring the sauce to low boil, add the lemon juice and fresh cilantro, and season to taste.